Origins

Description

There are two types of pu-erh tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu'er is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Like fine wine, Pu'er tea has the ability to be aged and released in vintages.

The Mannong Village 2006 is a treasure for those who enjoy aged sheng. After more than a decade of aging in a high elevation, cool environment, the dense polyphenols have rounded into an expansive mouthfeel that is brimming with profound Cha Qi "tea energy."

Description

There are two types of pu-erh tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu'er is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Like fine wine, Pu'er tea has the ability to be aged and released in vintages.

The Mannong Village 2006 is a treasure for those who enjoy aged sheng. After more than a decade of aging in a high elevation, cool environment, the dense polyphenols have rounded into an expansive mouthfeel that is brimming with profound Cha Qi "tea energy."

Tasting Notes

In the early infusions, there are elegant woodsy notes of cedar, linden, and hints of camphor that linger in the aroma. In the middle infusions, delicate sweet notes of basswood honey, dried starfruit, and lilac develop. The aromas continue to evolve and transform throughout an incredibly powerful and energizing taste experience that lasts for more than a dozen infusions.